This is one of the easiest and healthiest meals we make. It's packed full of anti-oxidants from the miso paste, bok choy, and shitaki mushrooms, is an excellent source of protein with both tvp and tofu, and has good carbs from the flat, fat rice noodles.

We've even made this on the side of the road more than once (with an audience)!

Ingredients

Miso paste

Green Onions (Scallions)

Bok Choy

Shitaki Mushrooms

Tofu

TVP

Fresh Flat Rice Noodles

Water

Bring a liter (or a bit more) of water to the beginning of a boil (when the bubbles are just starting).

Green Onions

Miso Paste

Bok Choy

Shitaki Mushrooms

Tofu

TVP (Textured Vegetable Protien)

Fresh Flat Noodles

Turn the stove to the lowest possible flame.

Add a few spoonfuls of miso paste (not too much as it is very salty).

Stir slowly to allow the paste to dissolve completely.

When the miso is completely dissolved, turn the stove to a little higher flame. The goal is not to boil the soup, just to keep it at the close-to-boiling temperature as you add the ingredients.

Toss in the bok choy and onions.

Wait a minute.

Add the TVP.

Wait another minute.

Add the tofu and noodles.

Let the soup return to that almost-boiling temperature.

Turn off the flame.

Put on the lid and allow the TVP to soak up for a few minutes before serving.

It is possible to make it like a soup by adding lots or water or like a stew or stir fry by adding less. You decide.